During the summer months, we eat tons of cold foods. I often don’t feel like cooking if it’s hot, and no one wants to eat anything hot anyhow. I love to make this Italian Potato Salad (a Frugal Gourmet recipe) to go along side our grilled meats, cold cuts or even to top a fresh lettuce salad. It’s a snap to make and has half the calories of regular potato salad.
I love using up leftovers when I cook. For this dish I use 1 1/2 cups leftover cooked green beans, 1 chopped onion, and 3 lbs. cooked cubed potatoes.
Chop the onion and cut the beans into 1″ pieces. Peel and dice potatoes, boil until tender, then rinse and let cool.
Meanwhile, make the dressing. I use 1/4 mayo, 1/2 cup olive oil, and 1/2 cup lemon juice. Add a bit of fresh or dried parsley, salt and pepper.
Whisk it all together.
When the potatoes are cool, add them to the beans and onions. Drizzle the dressing on and stir.
I like to add more freshly ground pepper to the top. You can also add boiled eggs for garnish. You will love the tangy lemon taste of this dish. Soooo much better than regular potato salad that drips with mayo and has a million calories.
Another family favorite!
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